I’m totally addicted to Martha Stewart Radio on Sirius/XM. I drive to work each day listening to “Morning Living” with Betsy Karetnick and Brian Kelsey. On the drive home, I crack up to “Whatever” with Alexis Stewart and Jennifer Hutt.
“Morning Living” has such insightful information about food, gardening and life in general. Juxtapose that with the snarky “Whatever” ~ there’s no better way to end your day. I still laugh about the wife who said her husband was furry and had sheet fuzz all over his body when they experimented with a black light in bed.
But I digress. This weekend, I was running errands and caught an episode of “Living Today.” Someone on the show mentioned grilling radishes. I’ve never had a grilled radish. In fact, I don’t eat radishes very frequently at all. My curiosity peaked. Since I was headed to the grocery anyway, I grabbed a bunch.
I drizzled them in olive oil with salt and pepper like the radio host suggested and cranked up my grill. Radishes are usually bitter, so I prepared a creamy honey mustard vinaigrette to go with the salad.
They were so pretty when I pulled them off the grill. They lost their vivacious red charm that matches a pair of killer pumps I own, but I could tell that these little gems were bursting with flavor.
Being a blogger, I spent a good 30 minutes taking photos of the salad, not even knowing if it was any good. I only cooked a few, so I didn’t want to taste one and affect the plating. I just had faith that these were going to be worth all the work.
Finally, after reviewing my photos, I was pleased, and brought the salad inside for the ultimate judge ~ my husband. We both loved them…so much so that he asked how many I ate because he wanted to make sure I didn’t eat more than he did.
This will definitely become a regular side item at our house. Bon appétit!
- 1 bunch of radishes
- 2 tablespoons olive oil
- Pinch kosher salt
- Pinch black pepper
- 1 tablespoon Grey Poupon Mild & Creamy Dijon Mustard
- 1 tsp. honey
Cut the stems and roots off of the radishes and place them in a bowl. Toss them with the olive oil, salt and pepper.
Heat the grill to high. Place the radishes directly on the grill. Cook them about 10 minutes, turning a couple times to char all sides.
While they are cooking, whisk the mustard and honey into the olive oil to make a honey mustard vinaigrette.
When the radishes are done (they should be tender like a potato), place them into the bowl of dressing.
Plate the radishes on top of a pile of arugula greens and drizzle with more dressing.